Coarsely grind the bulgur with the meat and fat. Add black pepper and the grated onion to the meat for seasoning. Mix all the ingredients until well combined, ensuring the onion is incorporated throughout the meat. Mix the onion juice with the tomato juice and a tablespoon of baking powder, then shape the kofta onto skewers and place on the grill without turning for the first 5 minutes.

Ribs marinade ingredients: Onion juice, vinegar, black pepper, paprika, meat spices, and some people add cinnamon and ground cardamom. It's best to add salt just before grilling the ribs. Note: The longer the meat stays in the marinade, the tastier it becomes, and the meat cooks faster and melts in the mouth. You can marinate it a day or a day and a half in advance, then place it on a rack over the charcoal, turning after browning and cooking.

First, cut the lamb caul fat into palm-sized squares, then chop the onion and add the spices, salt, pepper, and seasonings. Add a little grated nutmeg, then add lemon juice and let it marinate for two hours. Drain, then mix with the chopped onion. Start shaping the kofta, ensuring to use onion juice on your hands, then refrigerate the kofta fingers, wrap them in the caul fat, and grill.

Add the meat to the marinade for at least a full day, keeping it covered in the refrigerator. Add salt just before cooking to prevent the meat from losing its moisture and drying out during cooking.

Thread onto skewers at intervals, and you can grill onion and pepper pieces with it. Do not turn on the grill until the side facing the charcoal is browned.

When eating, lower the heat and place all the skewers on it, covering with bread until ready to serve. It will be absolutely delicious.

Now for the charcoal grill trick: Prepare the grill by spreading yellow sand on it, then arrange the charcoal on top to distribute the heat properly. Light a piece of charcoal and place it in the center, using a fan to distribute the air so the rest of the charcoal lights up. Place the rack on top, arranging the kebab first, then the kofta, ribs, and finally the torb.